Place 6 large eggs in a pot and cover them completely with cold water. Bring the water to a rolling boil, then turn off the heat and cover the pot. Let them sit for 12 minutes — this is the secret to getting that perfectly cooked yolk every time without that green ring around it.

After 12 minutes, drain the hot water and place the eggs in ice water immediately. Let them chill for at least 5 minutes so you can handle them without burning your fingers. This stops the cooking process and makes peeling way easier.

Gently tap and roll each egg on the counter to crack the shell all over. Start peeling from the wider end where there's an air pocket. I always run mine under cool water while peeling — it helps separate the shell from the white and makes the whole process less frustrating.

Carefully cut each peeled egg in half lengthwise. Scoop out the yolks with a small spoon and put them in a bowl. Don't worry if the whites get a tiny bit messy — you're gonna cover that part up anyway with the filling.

Add the yolks to a separate bowl with 1/4 cup mayo, 1 tsp Dijon mustard, 1 tsp white vinegar, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Mash everything together with a fork until you get a creamy, fluffy mixture. Taste it and adjust — if it needs more tang, add a splash more vinegar.

Transfer the filling to a piping bag or zip-top bag with the corner cut off (trust me, this makes it look way more polished than spooning). Pipe the filling into each egg white half generously. You want them piled up a little because that's what makes deviled eggs actually impressive looking.

Sprinkle the top of each filled egg with 1/2 tsp paprika, a tiny pinch of fresh chives and dill, and a small amount of shredded cheddar cheese. Chill until you're ready to serve — they can sit in the fridge for up to 3 days before the Fourth of July party, which makes them perfect make-ahead party food.